Blueberry Lemon Cookies

   When I start working on cookie recipes, I think about how the finished cookie will look, taste, and even smell while baking.  I've given this recipe to a few realtors over the years.  Seal up the house and bake off a few dozen of these before a showing.   Sounds crazy, but it helped get offers on hard to sell properties.  I wrote this small batch recipe based on one of my production recipes.  Not much different than my original recipe except that it doesn't start with 15 pounds of butter.

Blueberry Lemon Cookies

1/2 C. Butter

1 C. Sugar

2 Eggs

1 C. Dried Blueberries

Zest of 1 Lemon

1t. Vanilla

2 1/2 C. Flour

1/2 t. Baking Soda

1/2 t. Baking Powder

1/8 t. Salt

Cream the butter and sugar.

Mix in the eggs, zest and extract.

Blend dry ingredients in a separate bowl then add to the wet ingredients mixing until a dough starts to form. 

Add the blueberries and mix until incorporated.

Form the dough into logs and wrap with wax paper or plastic wrap.

Refrigerate for at least 2 hours.

Slice dough into 1/4 inch or so discs.

Lightly press one side of the dough into a dish of pearized casting sugar. You don't want to overload it. just get a nice spread of grains across the face of the cookie.

Place sugar side up on a baking sheet.  There will be a small amount of spread, so not very close.

Bake for 10 - 12 minutes at 350 degrees.

This recipe can be frozen. Just make sure it is well wrapped. May be frozen for up to 6 months.